Description
Shrimp Stir Fry – a delicious, flavorful and easy shrimp stir fry with the most delicious stir fry sauce! Healthy weeknight dinner!
Ingredients
Scale
Stir Fry Sauce:
- 1/2 cup soy sauce
- 1/2 teaspoon fish sauce
- 3 tablespoons rice vinegar
- 2 tablespoons + 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoon garlic, minced
- 2 teaspoons chili garlic sauce (more to taste)
- 2 tablespoons chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon siracha (optional)
- 1 tablespoon cornstarch
Shrimp Stir Fry:
- 1 tablespoon olive oil
- 1 tablespoon garlic
- 1–2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1–2 stalks celery, sliced
- 2 heaping cups broccoli florets
- 1 8oz can sliced water chestnuts
- 1–2 cups mushrooms, sliced
- 1/2 red onion, sliced
- 1 pound raw large shrimp
Instructions
- Combine Stir Fry Sauce ingredients in a small mason jar. Cover tightly with lid and shake until combined. Set aside.
- Bring wok or large cast iron skillet to medium-high heat.
- Add olive oil and swirl to coat the pan.
- Add garlic and move around pan until fragrant, about 30 seconds.
- Add carrots, bell pepper, celery, broccoli and water chestnuts. Move these around the pan allowing them to saute and cook down, about 5 minutes.
- Add mushrooms, onion and shrimp. Saute and allow these to cook down as well, about 4-5 minutes.
- Give the Stir Fry Sauce another shake and then pour over stir fry. Stir to combine.
- Turn down heat a bit and cover to let the stir fry sauce thicken, about 2-3 minutes.
- Serve over jasmine rice.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free: you can easily sub coconut aminos for the soy sauce to make this gluten-free.
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 9.1 g
- Sodium: 1069.9 mg
- Fat: 6.5 g
- Carbohydrates: 27.2 g
- Protein: 7.8 g
- Cholesterol: 46.7 mg